Ken Oringer's sashimi bar - a few steps down from his other eatery, Clio - is literally a restaurant within a restaurant. Order an omakase and it will likely include a number of the house signature spoons - Japanese soup spoons filled with various delicacies, like the Uni Spoon which is filled with sea urchin, a quail egg and osetra caviar, or another where fatty tuna is minced with an anchovy-caviar cream. There are also cooked dishes like Shima Aji with chestnut ash, roasted Brussels sprout leaves and pickled kumquats and crunchy Maine lobster with Singapore black pepper sauce. A major benefit of sharing space with Clio is Renee Herzog’s dessert menu which offers some of the most cutting-edge sweets in the country.